Zucchini Casserole I
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"This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish."
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 1 Hour
- Ready In:
- 1 Hour 15 Minutes
- Servings:
- 6
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INGREDIENTS:
- 4 ounces herb-seasoned dry bread stuffing mix
- 1/3 cup melted butter
- 4 cups cubed zucchini
- 2 carrots, grated
- 1 small onion, chopped
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
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DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
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